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Cheddar Herb Loaf

Cheddar Herb Loaf

Savory quick bread loaf packed with sharp cheddar and mixed herbs
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10

INGREDIENTS

Dry

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp garlic powder
  • ¼ tsp black pepper.

Wet

  • 2 large eggs
  • 1 cup buttermilk
  • ⅓ cup melted unsalted butter
  • 2 tbsp honey.

Mix ins

  • 1.5 cups shredded sharp cheddar cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp chopped fresh thyme
  • 1 tbsp minced green onion.

Topping optional

  • ¼ cup shredded cheddar cheese
  • 1 tsp dried Italian seasoning.

INSTRUCTIONS

Prep

  • heat oven to 350 F and grease a 9 by 5 inch loaf pan
  • whisk dry ingredients in a large bowl
  • whisk wet ingredients in a separate bowl until smooth.

Mix and bake

  • fold wet into dry just until combined and do not overmix
  • fold in cheddar and herbs and scrape batter into pan and smooth the top
  • sprinkle optional topping cheese and seasoning
  • bake until deeply golden and a toothpick in the center comes out clean 50 to 60 minutes and tent loosely with foil if browning too fast
  • cool in pan 10 minutes then transfer to a rack to cool at least 20 minutes before slicing.

Notes

1. Swap buttermilk with 1 cup milk plus 1 tbsp lemon juice rested 5 minutes; Use 1 cup cheddar plus 0.5 cup parmesan or gruyere; Add 0.5 cup diced jalapeno or cooked crumbled bacon; For extra lift bring eggs and buttermilk to room temperature; Store airtight 3 days or freeze slices up to 2 months

Nutrition

Calories: 220kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g